A) Corn and wheat B) Potatoes and cheese C) Butter and flour D) Rice and beans
A) Germany B) France C) Spain D) Italy
A) Crescent B) Triangle C) Circle D) Square
A) Milk B) Eggs C) Sugar D) Butter
A) Baking at too low a temperature B) Overworking the dough C) Not adding enough salt D) Using too much flour
A) French B) German C) Italian D) Spanish
A) Berry jam B) Almond paste C) Custard D) Chocolate chips
A) Water B) Coffee C) Soda D) Juice
A) Austria B) France C) Germany D) Italy
A) 1860 B) 1838 or 1839 C) 1845 D) 1850
A) Fermenting B) Proofing C) Laminating D) Kneading
A) Auguste Escoffier B) Sylvain Claudius Goy C) Julia Child D) Marie-Antoine Carême
A) Confiserie B) Boulangerie C) Pâtisserie D) Viennoiserie
A) 10–20% B) 30–40% C) 70–80% D) 50–60%
A) Middle Ages B) 19th Century C) 20th Century D) Renaissance
A) Paris B) Marseille C) Vienna D) Lyon
A) Puff pastry B) Choux C) Brioche D) Shortcrust
A) All the Year Round B) Nouvelle Encyclopédie culinaire C) Not specified D) Le Cuisinier françois
A) Viennoiseries Galore B) Patisserie Française C) Boulangerie Viennoise D) Croissant House
A) 1920 B) 1915 C) 1853 D) 1905
A) The Battle of Hastings in 1066 B) The Siege of Vienna in 1683 C) The Battle of Tours in 732 D) The siege of Buda
A) Julia Child B) Alfred Gottschalk C) Auguste Escoffier D) Marie-Antoine Carême
A) 1925 B) 1950 C) 1938 D) 1948
A) Paris in 1870 B) Constantinople in 1453 C) Vienna in 1683 D) Budapest in 1686
A) NATO B) The European Union C) The Islamic State D) The United Nations
A) Laugencroissant B) Pain au chocolat C) Gipfeli D) Kipferl
A) A French-style croissant with more butter B) A croissant glazed with lye, popular in southern Germany C) A Swiss croissant filled with chocolate D) An American croissant with ham and cheese
A) Cornetto B) Rogale świętomarcińskie C) Medialunas D) Ay çöreği
A) New Year's Eve B) Christmas C) St. Martin's Day D) Easter
A) 15 °C (59 °F) B) 25 °C (77 °F) C) 30 °C (86 °F) D) 19 °C (66 °F)
A) 12% B) 10% C) 5% D) 7.5%
A) 60–100 B) 5–10 C) 16–50 D) 30–40
A) 10 to 20 minutes B) 30 to 40 minutes C) 5 to 15 minutes D) 25 to 35 minutes
A) 30 minutes at 40 °C (104 °F) B) 45 minutes at 25 °C (77 °F) C) 90 minutes at 35 °C (95 °F) D) 60 minutes at 31 °C (88 °F)
A) Half moons B) Triangular C) Circular D) Rectangular
A) 200 to 230 °C (392 to 446 °F) B) 150 to 180 °C (302 to 356 °F) C) 165 to 205 °C (329 to 401 °F) D) 140 to 170 °C (284 to 338 °F)
A) Semi-circular B) Triangular C) Rectangular D) Circular
A) Brettanomyces bruxellensis B) Saccharomyces cerevisiae C) Lactobacillus bulgaricus D) Candida milleri
A) Aerobic respiration B) Alcoholic fermentation C) Photosynthesis D) Anaerobic fermentation
A) It dissolves completely in the dough without any effect. B) It reacts with yeast to produce more CO2. C) It diffuses into preexisting gas cells incorporated during mixing. D) It creates new gas bubbles in the dough.
A) It has no effect on the gluten network. B) It strengthens the gluten network. C) It increases the flexibility of the gluten network. D) Starch gelatinization draws water from the gluten network, decreasing its flexibility.
A) Fat makes the croissant more elastic. B) Increased in-dough fat reduces crumb hardness immediately after baking. C) Fat has no effect on freshly baked croissants. D) Fat increases crumb hardness immediately after baking. |